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Saturday, June 23, 2012

Crock Pot Mac and Cheese, 2-ways

I've posted my recipe for Baked Mac and Cheese but these two recipes using a slow cooker or crock pot are just as tasty, and couldn't be simpler. One uses dry pasta, the other cooked pasta; and one uses an egg, while the other doesn't.

Both are good and a great side dish with ham, fried chicken, pork, hamburgers or hot dogs.

If not having evaporated milk on hand, make your own by mixing 2/3 non-fat dry with 3/4 cup of water.

This recipe doesn't have a "crunch" on top, but if wanting that, you can spread finished mac and cheese in a serving dish or ramekins, top with buttered crumbs and put under a broiler for a few minutes until the topping crisps up.

I like making mac and cheese then having leftovers around for lunches for a few days.

Partially cook macaroni, about 4-5 minutes; drain in a colander and rinse with hot water. Butter sides and bottom of a 3-1/2- to 4-quart crock pot with about 2 Tabs. of butter.Combine macaroni with remaining ingredients, including the rest of butter in crock pot and blend well. Cover and cook on low for 2-1/2 to 3-1/2 hours, stirring a few times.

Spray crock pot with non-stick spray. In a bowl mix milk, evaporated milk, egg, and seasonings. Pour into pot, then add dry pasta and cheese and stir well. Cook on low for 3 to 4 hours. Can serve with a dollop of sour cream on top or mixed in.

About Me

Born in Chicago, graduated Willowbrook High, then NIU and moved to Oregon in 1967. President AOII Sorority, 1964-1965. Taught 5th/6th grade, then journalist/editor North Bend News, Prime Time newspapers. Retired. Twitter: theal2